VegBox Recipes

Beetroot and Fennel Salad With Sage Croutons

This recipe combines raw fennel and beetroot with freshly cooked sage croutons, halloumi cheese and an orange dressing, to make a deliciously crunchy summer salad.


Serves 4 as a main dish

  • 3 small / medium raw beetroot
  • 1 large or 2 small fennel bulbs
  • ½ head of green lettuce
  • 100g shelled broad beans (optional)


  • About 20 fresh sage leaves, chopped
  • 4 slices slightly stale bread, cut into 1 cm cubes.
  • 2 tbsp olive oil
  • 200g Halloumi cheese (optional)


  • Juice of 1 orange
  • 1 tablespoon olive oil
  • salt & pepper to taste, if wanted


  1. Cook the broad beans in boiling water for 5 minutes, until tender. Drain and cool.
  2. Trim the stalks and root of the fennel and then slice very finely - ideally using a mandolin.
  3. Wash the beetroot and grate on a cheese grater - be aware this can be a bit messy.
  4. Mix the olive oil and orange juice until well combined.
  5. For the croutons: heat the olive oil in a frying pan and add the sage leaves. Cook for 1 minute. Add the bread and coat with the oil and herbs. Cook on a medium heat until crispy and brown. Remove the croutons from the pan and cool on a piece of kitchen roll, to absorb any excess fat.
  6. If you're using the Halloumi, cut it into 1cm cubes and add to the frying pan. Cook for about 4 minutes, turning regularly, until lightly browned.
  7. Wash the lettuce leaves and drain well. Arrange on the individual plates.
  8. Mix together the fennel, beetroot and dressing. Arrange on top of the lettuce leaves.
  9. Scatter the broad beans on top of the fennel mixture and then top with the croutons and the cheese. Serve immediately.

Time From Cupboard-To-Table

About 20 minutes.

Notes & Variations on Beetroot and Fennel Salad With Sage Croutons

If you don't have sage, try thyme or basil leaves, instead .

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